BREAD PROJECT: #4- SEA SALT AND CRACKED BLACK PEPPER GRISSINI

With a friend coming for lunch and a large pot of Sweet Potato, chili and lime soup bubbling away the perfect accompaniment is a big, fat, delicious, warm bread stick.

They are very moreish and you find yourself just reaching for one after another! They would be very good dipped into hummus too. The next time I make these I will try different flavours instead of the sea salt and black pepper and maybe try sesame or fennel seeds.

INGREDIENTS

450g white bread flour

Semolina for sprinkling

1 tsp sugar

1 tsp crushed black peppercorns

1 tsp coarse sea salt

3/4 tsp fast-action dried yeast

250–275ml/9-10fl oz warm water

2 tablespoon extra virgin Olive oil

METHOD

Grease two large baking trays with a little oil and dust with semolina.

Put the flour, yeast, salt and pepper into a large bowl and add the
water and oil to make a soft but not sticky dough. Knead well for 10 minutes by hand on
a lightly floured work surface.

Divide the mixture into 12 equal portions. Roll
the portions into balls, then place each ball on a floured surface and roll into
a long sausage shape about 25cm x 2cm.

Place the bread sticks on the prepared baking trays, spacing them 4cm
apart. Cover and leave in a warm place until the bread sticks have
almost doubled in size. (This took about an hour

Preheat the oven to 200C/400F.

Bake in the oven for
about 20 minutes, or until the bread sticks are lightly golden-brown and feel
firm to the touch. Remove the bread sticks from the oven and leave to cool on the
baking trays.